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Plywood Report: The Oaks Gourmet Market

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Greg Morris (The Spanish Kitchen, The Belmont) has been all about "oak" lately. First he changed Stone Fire Pizza Co. to Oak Fire Pizzeria & Pub, and now he has named his latest venue, The Oaks Gourmet market, an upscale neighborhood corner shop in the former home of Victor's Liquor & Delicatessen by the intersection of Franklin and Bronson. Anyway, the market/cafe is mostly finished and waiting on one final inspection, and if all goes well, it should open in about 2-3 weeks. Expect both indoor and outdoor patio seating, in addition to 55 beers, 350 wines, and over 60 different cheeses. All store items were selected by Morris himself or based on suggestions from locals, so if you don't see your favorite soda pop, drop Morris a line and maybe you will see it on a shelf next time. And speaking of locals, Morris sourced as many items as possible from small LA producers like Cake Monkey whose throwback baked treats will be for sale. As for the formal menu, Chef Greg Paul organized a market-driven Mediterranean mix of typical lunch fare (salads, sandwiches, pizzas), plus a few items for the early am. Curb your curiosity below with a partial menu after the jump. [EaterWire]
—Yolanda Evans

Baby Spinach, Golden Beets and Crispy Pancetta Salad with Calimyrna

Figs and Champagne Beet Vinaigrette

Baby Arugula with Fennel, Grapefruit and Duck Confit, tossed with Maple Cashews, Cambazola Cheese, Spring Greens and Kumquat Tarragon Vinaigrette

Summer Mediterranean Salad with Cucumber, Avocado, Red Onion, Green Pepper, Heirloom Tomatoes, Epirus Feta Cheese, Mint, Greek Honey and Fresh Olive Oil

Butterpoached Lobster Club sandwich with Black Forest Bacon, Butterleaf Lettuce, Radish Sprouts, Avocado, Heiloom Tomato and Tarragon Aioli

Ultimate BLT with Black Forest Bacon, Camembert Chatelain, Heirloom Tomatoes, Butterleaf Lettuce and Roasted Shallot Aioli

Oaks Burger with 24 day dry aged sirloin, Taleggio Cheese, Black Forest Bacon, Shaved Onion and Smoked Jalapeno and Pineapple Compote

Slow Braised Short Rib French Dip with Horseradish Creme, Caramelized Onion, Truffled Watercress on Toasted Baguette

Pancetta, Cracked Egg and Crispy Potato Wood Fired Pizza

Puttenesca Wood Fired Pizza with Melted Onion, White Sardines, Spanish Capers and Tomato Ragout

For Breakfast: Belgium Waffles, Smoked Salmon Plates and delicious fried Egg Sandwiches

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